Savannah Technical College’s Culinary Institute of Savannah proudly offers Bistro Savoir featuring assorted chocolate truffles, a chocolate raspberry mousse cake, hand-dipped long-stemmed tuxedo chocolate strawberries and artisan breads for Valentine’s Day with its fourth annual Sweetheart Sale.

Bistro Savoir from the Culinary Institute of Savannah at Savannah Technical College features the finest quality ingredients that are locally sourced, milled and handmade under the direction of Chef Jean Vendeville, world renowned pastry chef and department head for culinary arts at STC.
 
Online pre-order sales are available through noon on February 9, or when quantities are sold out. Hand-made chocolates include tuxedo dipped strawberries (6) and an assortment of 15 handmade chocolate truffles in four flavors: white chocolate raspberry, milk chocolate amaretto, dark chocolate Kaluha and dark chocolate Grand Marnier. Truffles will be sold in a heart-shaped cardboard box for $24 or an artisan dark chocolate bon bon box for $36. The sale also features a 6” chocolate raspberry mousse cake, which is the perfect size for two. Artisan breads include two-pound loaves of the rich, flaky brioche nanterre and the popular Many Seeds German Bread with a heart design.
 
Orders will be available for pickup at the College’s Savannah campus February 13 from 4-6PM and on February 14 from 8AM – noon. By request only, pickup will be available at the Crossroads, Liberty and Effingham Campuses. For a list of items for sale and to place orders, visit www.bistrosavoir.com.
 
Proceeds will benefit the Boiardi Culinary Exchange Scholarship to fund lodging/travel for an educational exchange for elite STC Culinary/Baking Pastry Arts students. The first group of students studied in France for four weeks in fall 2016. In March 2017, students from the Academy of Toulouse will study at the Culinary Institute of Savannah. Students are selected as finalists for the educational exchange based on grade point average and exceptional classroom performance in addition to a culinary competition and personal interviews. These students also take weekly French classes with STC Culinary Arts Department Head Chef Jean Vendeville.
 
Savannah Tech’s baking and pastry program that was developed by the College to teach the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students learn a variety of international and classical pastries and desserts using basic and advanced techniques, which meet industry quality standards. More than 70 students are currently enrolled in the baking and pastry program.